Ingredients

Method

• 50 g spring onions, trimmed and finely chopped
• 50 g celery, finely chopped
• 2 T olive oil
• 1 clove garlic, crushed
• 200 g risotto rice
• 2 cups vegetable or fish stock
• 1 lemon, zested
• 1 x 180 g jar Woolworths albacore white tuna fillets, drained
• 2 free-range eggs, beaten
• sea salt and freshly ground black pepper, to taste
• 80 g rice flour
• 1 cup oil
• wild rocket, to garnish
For the celery salsa:
• 100 g celery, finely chopped
• 1 clove garlic, crushed
• 1 T lemon juice
• 2 T olive oil
• 1 t capers, rinsed and chopped (optional)
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Fry half the spring onions and the celery in the olive oil until starting to soften. Stir in the garlic and rice, adding a little more oil if necessary. Pour in the stock.

2. Bring to a simmer, then reduce the heat and cover. Cook for 20 minutes, or until the liquid is absorbed and the rice is tender.

3. Allow to cool. Stir in the lemon zest and large flakes of tuna. Add the eggs and season to taste. Chill overnight. Use 1⁄3 cup to make cakes – about 15. Coat in the rice flour.

4. Shallow-fry in the oil over a medium heat until golden on both sides, about 3 minutes. Serve with the celery salsa and garnish with rocket.

5. To make the celery salsa, blend the celery, remaining spring onion, garlic, lemon juice and oil to form a thick paste. Stir in the capers and season.

Cook's note: The soft underbelly of albacore (white) tuna is a delicacy – keep jars of it to make appetisers, add to salads, or use in this recipe.

Find more fish recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Thandiwe Mamacos